Weigh each dumpling on a scale, they should be equal, mine were 210 g each. Heat the oven to 200 degrees. What to flour, then roll out each 20×30 cm donut.
Cut the parchment paper the size of a baking sheet and put it on an inverted baking sheet, gently roll the dough with a rolling pin, you can flatten it a little on the sides with a knife. Bake each crust for about 10 minutes, as soon as you see that the edges start to turn yellow, take it out of the oven, the crust must be more white.
Arrange the crust, then the chocolate filling, then the crust, then the orange filling, then the crust, then the chocolate filling, crust, orange filling and glaze on top (melt all the ingredients on low heat and coat the cake).
Leave the cake in the refrigerator to cool, it’s best to leave it overnight because the skins soften and cut better.
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